APPLE-SOUR CREAM PIE (makes 8 servings)

• 1    unbaked pie shell
• 4    fluid ounces (120 g) egg substitute
• 1/3    cup ( 63 g) one-to-one sugar substitute or equivalent sugar packets
• 2    tablespoons (30 g) flour
• 1/8    teaspoon (0.6 ml) salt (optional)
• 1    cup (200 g) low fat sour cream
• 2    tablespoons (10 ml) fresh lemon juice
• 1 1/2    pounds(720 g) tart apples such as Granny Smith, peeled, cored and sliced very thin
• 1/8    teaspoon (0.6 ml) ground nutmeg
• refrigerated butter-flavored cooking spray

1. Preheat oven to 400°F (200°C), Gas Mark 6.
2. Line a 9-inch (23 cm) pie pan with pastry. Cut off extra dough leaving 1/3 inch (.8 cm) to turn under and then crimp decoratively.
3. In a bowl, combine the egg substitute, sugar substitute, flour, salt (if using), sour cream, and lemon juice. Gently fold in the sliced apples. Pour into lined pie pan. Sprinkle with nutmeg and coat with cooking spray.
4. Bake for 40 minutes or until the top is browned and set. Chill before serving,

• 211 calories (32% calories from fat)
• 5 g protein
• 8 g total fat (2.5 g saturated fat)
• 35 g carbohydrates,
• 2 g dietary fiber,
• 10 mg cholesterol,
• 28 mg sodium

• 2 1/2 carbohydrate (1 1/2 bread/starch, 1 fruit),
• 1 1/2 fat